Homemade Oreos

Wow, I can't believe how much these taste like real Oreos. 
And, they are dairy free, just like the real deal.

These are a must on you To-Bake List!!

For the chocolate cookies

1 1/4 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/8 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

1/4 cup light brown sugar

1 large egg, room temperature

1 tsp vanilla extract

For the filling

1/4 cup unsalted butter, softened

1/3 cup vegetable shortening, room temperature

1 3/4 cups confectioners' sugar

1 tsp vanilla extract

For the cookies:

1. In a large bowl combine the flour, cocoa powder, baking soda, and salt.
2. In a separate bowl, beat the butter until light and creamy, about 1 minute. Add the sugar and brown sugar and beat until well combined. Beat in the egg and vanilla.
3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350 degrees F. Remove the chilled cookie dough from the refrigerator. 
5. Roll the dough into small balls, about 2 teaspoons of dough per ball, and them on a baking sheet. 
6. Press down on the balls to slightly flatten the tops. Bake for 6-8 minutes. They will appear soft when done, but they will harden more as they cool. 
7. Allow to cool on the cookie sheet for 5 minutes, before removing to a wire cooling rack.

For the cream filling:

1. In a small bowl beat the butter and shortening until creamy and combined. Add the confectioners' sugar and vanilla and beat until creamy. 
2. Spread filling between two cooled chocolate cookies. Repeat.

Double Chocolate Cookies with White Chocolate Chips

All I can say is YUMMMM.

This is what you will need:

1 cup unsalted butter

1 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 1/4 cups unsweetened cocoa powder

1 3/4 cups all-purpose flour

2 tsp baking soda

2 cups white chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition.

Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture.

Fold in white chocolate chips.

Drop by rounded spoonfuls onto greased cookie sheets.

Bake for 8 to 10 minutes, until puffy but still soft.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NOTE: If you like chocolate and mint together, I did half a batch with Mint Chocolate M&Ms and the other half with White Chocolate Chips.

One Bowl Chocolate Cake

I baked this and Chocolate Chip cookies almost a week ago, but I have been so busy that I haven't had time to post anything!


This chocolate cake is VERY easy to make and super moist.  Yummm! It is really good with Chocolate Butter Cream Frosting.  I used the leftover icing from my Swirl Cupcakes!

2 cups white sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

Preheat oven to 350 degrees.

Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.

Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.

Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.

Cool in the pans for 10 minutes, then remove to a wire rack to cool completely

Mocha Cupcakes

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Dissolve 1/4 cup instant coffee into 2 tbsp of boiling water, or more if needed.

Melt 2 squares of semi-sweet chocolate or 1/3 cup of semi-sweet chocolate chips.

Mix coffee and chocolate together and let to cool.

Add to previously made cake batter and follow instructions for baking.

I added 1 to 2 tbsp of instant coffee dissolved in 2 tsp of hot water to my Butter Cream Frosting and add icing sugar to make frosting thicker after adding liquid.

Double Chocolate Muffins

2 cups flour

½ cup unsweetened cocoa powder

1 ½ cups sugar

½ tsp baking soda

2 tsp baking powder

¼ tsp salt

1 ¼ cups milk

1 egg

2 tsp vegetable oil

1 tsp vanilla extract

1 cup semisweet chocolate chips

4 tablespoons white sugar

Preheat oven to 350 degrees and grease muffin cups or line with paper muffin liners.

In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and stir well.

Fill muffin cups 3/4 full and sprinkle muffins with sugar.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.